Bacon cheese dogs, cousins to the bacon cheeseburger. Photo courtesy Kraft.
Like the hamburger, the hot dog is a sandwich: meat “sandwiched” in bread. It was invented in the U.S. in 1871, when an enterprising Coney Island sausage vendor thought to serve a Frankfurt-style sausage in a roll. The rest is history.
Even looking at the basics: How many bacon cheeseburger lovers have ever tried a bacon cheese dog? So today’s tip is: serve up bacon cheese dogs along with bacon cheeseburgers in your Memorial Day grillfest.
Start with this from Kraft, which used Oscar Mayer hot dogs, Kraft Singles and Claussen sweet pickle relish.
RECIPE: BACON CHEESE DOGS
Ingredients For 6 Servings
6 hot dogs
6 hot dog buns
6 cheese slices, cut diagonally in half
6 slices bacon, cooked
1/4 cup sweet pickle relish
1. HEAT grill to medium-high heat.
2. GRILL franks 7 to 9 minutes or until heated through, turning occasionally.
3. PLACE in buns; top with remaining ingredients.
Use brioche or whole wheat hot dog buns (toasted, of course).
Try different cheeses. In this recipe, we prefer mozzarella, provolone or Swiss instead of American or Cheddar cheese.
Serve with chopped onions.
Add optional heat with fresh jalapeño slices.
Kraft calls this recipe “Steamwhistle Hot Dogs”; but we’re not sure why. Steam whistles are a familiar sound of yore, the “woo woo” of the old locomotive. Steam whistles were also used in factories and elsewhere to signal the start or end of a shift.
TIP: The opposite of the bacon cheese dog—all three main ingredients chock full of saturated fat—is the garden hot dog. Wrap the dog in a lettuce leaf before placing it in the bun. Tuck sliced radishes and cucumbers on either side of the dog, and top with diced tomatoes or sliced grape tomatoes.